Ingredients35 m servings 60 cals
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Per Serving: 60 calories; 2.7 g fat; 9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 16
Delicious. Made with the freshest zucchini, yellow squash and corn from the farmers market. I subbed canned San Marzano tomatoes for the romas because that's what I had on hand and because tom...
Wonderful flavor that is greater than the sum of its parts. I used smoked cumin; man, the smell just goes right to my head! I didn't have zukes so used all yellow squash, yum yum. Bibi, I am so ...
This has been a go-to for Farmer's Market Bounty, thanks Bibi! Love the flavor from the cumin and the pretty colors.
I love this dish. In New Mexico it is called calabacitas. The one suggestion is to add some green chile.
This was a delightfully quick and simple dish to make. I modified the recipe slightly by adding 2 chicken breasts and a sliced avocado! I was able to influence a friend to make it too!